Abstract：A evaluation has been conducted about the application of the linseed mucus and linseed protein in the toasted sausage and pressed ham.The result shows that these two additives can increas e the water-holding capacity and the productivity.
金宇集团. 亚麻籽胶和亚麻籽蛋白在低温制品中的应用[J]. 肉类研究, 2002, 16(4): 27-27 https://doi.org/10.7506/rlyj1001-8123-200204010
Jinyu Group. The Application of Linseed Mucus and Linseed Protein for Low Temperature Meat Products. Meat Research, 2002, 16(4): 27-27 https://doi.org/10.7506/rlyj1001-8123-200204010
2002, Vol. 16 
